Corn mishmash (khichdi)

Ingredients

• 700 g fresh whole corn
• 600 ml milk
• 2 tbsp oil
• 4 whole dry red chillies
• ½ tsp mustard seeds
• 1 tsp cinnamon or 1 tsp clove
• pinch asafoetida
• 1 tsp sesame seeds
• pinch turmeric powder
• 1 tsp chopped ginger
• 4–5 green chillies
• 1 lemon, juiced
• 2 tsp sugar
• salt, to taste
• 1 tsp garam masala
• 2 tbsp desiccated coconut
• 4 tbsp fresh coriander, to garnish

Instructions

Remove the husks from the corn cobs and grate them (or use a knife) to remove the kernels. 

In a heavy-based pan, add the corn and milk and allow to boil.

In another pan, heat the oil. Add the chilli, mustard seeds, cinnamon or cloves, asafoetida, and sesame seeds. Allow it to crackle and then add the cooked corn mixture.

Add the turmeric powder, ginger, green chillies, lemon juice, sugar and salt, and cook over a low flame, until it becomes thick. Add the garam masala and desiccated coconut.

Serve hot garnished with fresh coriander.